I LOVE this gluten free flatbread recipe. The resulting bread is soft, rich and flavourful, yet strong enough to hold up as a pita bread or focaccia. It is really quick to make, will last for several days before going stale and it freezes well too.
How to use Flatbread
Flatbread is pretty universal. Almost every culture has a form of flatbread. While this recipe is most similar to a soft, naan-style flatbread, it is so easy to make that I pretty much use it for EVERYTHING. Here’s a few ideas:
- Pizza: Precook the flatbread on the stovetop, then add your toppings and broil until the cheese is melted.
- Focaccia: After cooking, brush with olive oil and add your favourite toppings. I like bruschetta or olive tapenade.
- Naan bread: Serve along side of your favourite curry.
- Pita: Perfect for wrapping up falafels with pickled turnips.
- Hotdogs: Just make a long thin flatbread and wrap it around your hotdog.
- Dinner roll: It’s a delicious replacement for a dinner roll. Spread with garlic butter and enjoy with your favourite soup.
- Farl: divide a circle of flatbread in quarters and serve with butter and jam for breakfast.
Forming the Flatbread
The only trick to making gluten free flatbread is forming the dough. Each flatbread is made individually on a frying pan from a soft ball of dough. It’s actually easier than it sounds.
Here’s a few pictures to help guide you.
Start by rolling the ball of dough in starch so that it is well-coated.
Put the ball of dough into the frying pan, then quickly press it flat with your hand. You can see the indentations from my fingers in the dough as I have just finished flattening it out.
The bread is ready to be flipped after 3 minutes. It should be nicely browned.
- 1 cup buttermilk (milk kefir or yogurt)
- 1½ cups whole grain gluten free flour (see notes)
- Remaining Ingredients
- ¾ cup starch, plus more for dusting (see notes)
- 2 tsp xanthan gum
- 1 tsp salt
- ½ tsp baking soda
- 1⁄4 cup cooking oil
- 2 large eggs
- Mix the buttermilk and whole grain flour, and allow to ferment at room temperature for 4-12 hours.
- Mix in all the remaining ingredients until a smooth and sticky batter is formed.
- Heat a frying pan on medium heat.
- Divide the batter into 4 or 6 balls (depending on the size you want).
- Coat your hands in starch, and make a small pile of starch (about ¼ cup) on a plate. Take one of the balls of batter, quickly coat it in starch and put it into the frying pan. Then carefully use your fingers (or the back of a spatula) to spread the ball out in the pan so that it is only about ¼" or 1 cm thick.
- Cook until browning, then flip to cook the other side. This should only take about 2-3 minutes per side. If it's cooking faster than that, then turn down the burner as you want the dough to cook through.
- Serve straight up or with butter.
-I use GF oat flour, but you could use rice, buckwheat or whatever gluten free flour you prefer.
-I usually use potato starch or tapioca flour as my starch.